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Best Lighter Chicken Pot Pie with Flaky Puff Pastry

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A lighter, faster chicken pot pie with a creamy Greek yogurt filling and a flaky, golden puff pastry topping. Perfect for a cozy dinner that feels indulgent but won’t weigh you down.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt, at room temperature
  • 2 1/2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle.
  2. On a lightly floured surface, gently roll out the thawed puff pastry sheet just enough to smooth the creases. Cut it into a circle or rectangle about 1 inch larger than your skillet or baking dish. Place on a plate and refrigerate while you make the filling.
  3. In an oven-safe skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking continuously. Whisk until smooth and thickened, about 2-3 minutes. Then pour in the milk and whisk until combined. Let it come to a gentle simmer.
  6. Remove the skillet from the heat. Let it cool for 1 minute, then stir in the Greek yogurt until fully incorporated and the sauce is silky.
  7. Stir in the shredded chicken, frozen peas, dried thyme, and dried rosemary. Season generously with salt and pepper. Taste and adjust seasoning.
  8. Place the chilled puff pastry over the filling in the skillet. Tuck the overhanging edges down. Cut 3-4 small slits in the top to let steam escape. Brush with the beaten egg wash and sprinkle with flaky sea salt.
  9. Place the skillet on a baking sheet and bake for 20-25 minutes, until the pastry is puffed and deeply golden brown and the filling is bubbling around the edges. Let cool on a wire rack for at least 10 minutes before serving.

Notes

Let the sauce cool for a minute before adding the Greek yogurt to prevent curdling. Keep the puff pastry cold for best puff. Let the pot pie rest for 10-15 minutes after baking to allow the filling to set.

Nutrition

Keywords: chicken pot pie, lighter chicken pot pie, puff pastry chicken pot pie, healthy chicken pot pie, easy chicken pot pie

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